Fellow blogger, Chef Mimirecently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmongerand stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

1. Bring a pot of water to boil for the spaghetti. When the water comes to a boil, add a bit of salt and cook the spaghetti until al dente, according to instructions on the package
2. In the meantime heat the oil in in a large sauté pan, add garlic and jalapeño and cook briefly until garlic is translucent, add the tomatoes and bring to a boil.
3. Melt butter in a 3 qt. pot with a cover. When melted, add cognac and bring to a boil. Add the Shrimp Bouillon cube and stir well.
4. When the cube has disintegrated, add the mussels, cover and steam until all are opened, about 4 to 5 minutes. Do not overcook.
5. When the mussels are all open, transfer them and all of the liquid to the pan with the marinara, lower the heat and continue cooking until the spaghetti is ready.
6. Drain spaghetti, add it to the mussels in marinara, add basil stir mix well serve.

1. Melt the butter in a large sauté pan and add the onion. Sauté on medium-high for about 8 minutes.
2. Raise the heat to high, add the vodka and let sit 15 seconds. Shut the heat and ignite the vodka. CAUTION: Stand back from the stove, and if you have a vent fan directly over the stove be sure to shut it before igniting the vodka.
3. When the flame subsides, return heat to medium high and whisk in the cream.
4. With heat remaining on medium-high, slowly whisk in the cheese, ¼ cup at a time until fully blended.
5. Stir in two dashes of nutmeg.
6. Slowly add the tomato sauce until the color turns a desired shade of pink.
7. When the Penne is cooked al dente (about 11 minutes), drain it and slowly mix in with the vodka sauce, then transfer to a serving dish.
8. Sprinkle liberally with your choice of parsley or basil.